SMOKED PULLED PORK - Full Recipe - Juicy & Tasty
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- Опубликовано: 25 авг 2018
- SMOKED PULLED PORK - Full Recipe - Juicy & Tasty
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RANDOM 😋
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dutch oven traeger seasoning 
Хобби
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The only problem with this channel is that now whenever I grill my internal monologue has a dutch accent!
Same! "1 part paprika powder"
Great, thanks. I read a tip which I’ve since always used for coleslaw. When you’ve shredded the cabbage and carrots, toss in a colander with salt and sugar. The salt draws out excess water and after an hour, pressure on the mix expels it. It makes a much better result!
The thumbnail looked so good. I hope the Food Porn on this video is 100x better.
Edit: The Food Porn was 1000x better than the Thumbnail. The High resolution was spot on!
Glad you like dit bro!
One of the best pulled sammiches I've seen! I bet it taste deeelicous! De la puraaa! 👌👌👌
Whoa Roel, thank you so much for this video, it'll make my family happy this weekend...
Worth the wait, lovely and tender.
New charcoal basket from Kamado Joe? This is exactly why they're the best ceramic grill manufacturer. Unlike others, they're constantly working to improve their product. I still feel that Weber has won the 24" Kamado category with the Summit, but anyone looking for a smaller size or specifically wants ceramic, the Joe is definitely the one to buy.
Yup... good stuff
Nice, Nice
Que buenos videos
Saludos de Monterrey, México
Looked awesome. Worth the lack of sleep..."Look at that beauty" It sure was. Thanks for the vid. Keep it up.
Heerlijke video, goeie muziek, veel goede tips en een hoop info heerlijk
U deserve so much more subs
I always fight keeping a constant temperature when I slow cook on the Weber. I'm looking for a new kettle grill and the Kamado Joe is the leading contender thus far. A really nice unit. Thanks for the wonderful recipe as well.
Great vid, looks delicious 😋👍
Thanks Chord
Can you do a video on what you would do with the rind?
I would love to see a BBQ based recipe for crackling / chicharróns. Thanks
Right on time: my guy... I’m Ready to learn: to be 99% perfect. 👌🏿👍🏿👊🏿
there you have succeeded class. Looks very delicious and juicy to it. all of us thumbs 👍👍👍. Greetings from us
That’s a great breakfast! ;-)
Vyzerá to super, no chýba mi pri tvojich receptoch popis čoho, koľko. Inak Tvoje grilovanie je inšpiratívne. 👌
I'm sorry but I do not know English well
scrumptious.
Pulled pork weekend.
Looks delicious!
Nice B-roll 😉😀
🤣🤣🤣 lekker nachtwerk!!! Hele buurt wakker gemaakt.......? Heerlijk recept weer, thx Roel!
hahahaha. ik heb nog gefluisterd 😜😂😂😂😂👍
Looks good. If you mix in a little brown sugar with your rub you’ll get a better bark.
Elke dag kijk ik weer een nieuwe video van je , interessant en leerzaam!
Wat voor broodjes heb je daar ?
Graag gedankt!!
Wow, what a nice mandolin!!!! You know to pick your utensils!!! Would love to have one! And what happened with the Boston Butt? Never saw a boiling and cooking butt before! Maybe the Kamado had to much radiation heat? I'm going to try that sauce!
I think it would be a great idea to do a video on Grill, Smoker maintenance (upkeep) and cleaning. I don't think a lot of people know how important that is and how it affects your cook / flavors.
This looks very good! I'd like to see more "bark" on my Boston Butts.
Thanks Bryan... it could have been darker, but the flavor was spot on!
Nice 👍👍 can I get a link to the pan you were using?
Try doing Eastern Carolina Style sometime. You will not regret it. Also a vinegar/sugar based coleslaw (no mayo).
amazing.
wounderfull.
Please make this with beef meat.
Nicely put I want my pulled pork to taste like pork to
I'm going to have to try it that way with the yogurt mayo and a pulled pork Sammie really does have to have the slaw on it
Awesome George
Chicharron the skin my Friend
Onya Roel, awesome video once again👍🏻
Thansk!!!!
Yum
Thanks James
How long did it take to reach the 94 degrees core temperature?? I made PP a few weeks ago... 1kg, done in no more than 5 hrs.. turned out super juicy and tender🤤🤤🤤
Looks delicious!! (Temp carried on little too far for how we eat it around here) but with your slaw. Boom!!
For pork butt with a little more "chew" to it or for slicing, I usually take it off at 185-190 degrees and rest it for not more than an hour. How about you?
"yes that one..." ha ha :-)
Already hungry and liked the Video before watching....nice one
Thanks BAdru! glad you did
Wow nice! After seeing this have to make it ones more myself😅 to bad the weekend is over🙈. What do you think is the max hours u can wait to pull it? Its alway done when you are exhausted. If you can wait till the next morgen that wil help alot👍🏻😝
According to the USDA, the safe holding temperature of hot foods is 140 degrees Fahrenheit (internal). You could use the same thermometer that monitored the cook to keep an eye on the resting phase. I would say that as long as the temp doesn't dip below 140 for more than an hour or so, you're fine. I rested a pork butt for about four and a half hours in a cooler a couple weeks ago, and it was still very hot when I pulled it.
Hello! Thx for the vid, but don't you need to add some salt to the pork somewhere/somehow? I was a bit disapointed last time, when I took my pulled pork out of the kamado...
Nice.......
Thanks ravi!!!
Roel, you can grind that fat and pork trimmings with some lean wild game; especially venison. Years ago, my father used to raise a few pigs and we would butcher them during deer season with that purpose in mind.
What a coincidence I’m cooking pork butt today
I'm hungry after your video. Now what?
Fire up the grill 🤘🤩🤘
Hey Pitmasters!
hahahahah... sammy baby!! What up! 😜😂👍
Always here to give to you a comment, like, and a view you deserve!
Thanks bro.. it's much appreciated!
Lost Me at 9:00... I'm good the rest of the way heheh, just wanted to see your variation. From Georgia, but I love me a mustard based sauce on pork... and some beef. Defiantly chicken. I know that is a Carolina thing, but I love it...
Nice BBQ sauce.
Thanks Brandon
How many hours did it take to reach 94 degrees?
Dear Smokers,
I got a really nice smoker for christmas but only smoked Burger, which kinda worked.
So I wanted to make pulled pork on the weekend. First of all here in germany you dont get that boston cut. I can choose between neck or shoulder.
I am looking and american as well as german recipes and it really really drives me crazy.
Some say 16lbs of boston roll, some say 4 pound of shoulder and everything in between. Then there are some recipes with 4 hours smoking and some are up to 18 hours. Then there are some that say "spritz" every hour after the first hour (whatever that means) others say the first 10 hours you dont do anything and then you get more coal.
Then I have been looking I dont know how many tutorials on smoking as a whole and some are talking about water baths, some say you need to use wood for smoking (which I did with burgers) some say coal only and smoker chips on them.
It just drives me crazy.
And worst of all is I dont own a meat thermometer and I dont know if I can trust the thermometer on top. I mean a recipe for smoked burger recommended 160C° and even with burning wood I got it up to like 130C°. Now I am worried if I can even reach the 100C° people keep talking about, well some are saying 80C° which is alot less.
Some say you use rub, which is what I understand is just spices mixed together? Some say you use barbecue sauce. Some use mustard and then spices. Some use cider.
I mean mustard is so much different from cider mixed with spices. And only spices on the meat, well wouldnt they just scrumble off?
Can anyone, who genuine has made a bunch of pulled pork give me a somewhat guideline?
The best advice I got was, well it could be done in 4 hours or maybe even 18 hours. You need to watch the core temperature.
But I dont have a meat thermometer. And I am soconfused by all those recipes.
HELP people.
Thank you
@ 5:42 nice stains bruh
What kind of pan is this? Anyone knows?
hi roel ; great result...,look's sooo yummy👍👍👍👉❤👈think is time for my next pp😂😂
Spot on pulled pork video, thanks!!
So... To raise it a level perhaps the next time... homemade Jack Daniel's BBQ Sauce!!
Cheers,
Pitmaster Bacon! :-)
The only kind of pulled pork that I have had is North Carolina and we use a North Carolina slaw and I was raised extremely old school when it comes to smoking your pork butt and I still do it this way to this day I use a vinegar mop sauce and slather it with that about every hour
Hahaha.. awesome George.. sounds good to me. Of course I never had pulled pork until I started making it 10 years ago
🍽🍽🍽🍽👍🏻👍🏻👍🏻👍🏻💯💯💯💯
Vinegar and hot pepper sauce
At the end of some of your videos, Morrison say something like “Ish merkel “. Uhmm.What does that mean?
Are you dutch?
roel toppertje weer just add some light brown sugar to the rub for the bark and MAN you forgot to put the collected juices to your BBQ sauce
Roel i need advise, how much raw boston butt do i need to feed 25 adults. Pulled pork with coleslaw on bread roll. Cooked weight is 40% less on cooked pork. Is this true? What would you advise on a portion size for 1 sandwich?? Hope to hear from you
He bro... I always calculate around 100 gram per sandwich if you have a hungry crowd make it 150 gram. So 25x1100 gram is 2,5 kg. Weight loss 40% sounds about right when you calculate taking out the bone and trimming of the fat . So if you hav a boston but your looking at 5 kg boston for 25 people. Still I always like to play it safe and make 20% more than I estimate just to be sure and pulled pork is one of the easiest things to regenerate when it has been frozen
Olive ol
Spot on with the pulled pork still tasting like pork. I see so many “traditional” or “proper” recipes for this, especially coming out of the US, where they drown it is so much strong sauce, all mixed through. A bit of sauce on to taste when plating it up is the way to go.
Thanks bro... I am with you 100%
Almightyrastus I mean people in the US created pulled pork. Not everyone drowns it in sauce.
What does this guy do for a day job?
what is the rub
The Superlicious BBQ Rub.. link is in the video description
thanks you
mmmm... i would love to have some good o' pork of yours, with gravy of course
That would be awesome!
maybe one day il come to netherland and to ur house to try some of ur goodies, btw whereabouts in netherland do u live?
Thanks bro... the middel ... small town called Zutphen
Leck mich am Arsch. Was ein geiles Video.^^
Europäische Weltklasse :)
Thumbs up my friend.
LG Christian
I rather not hahahahaha Danke mein freund!
How is the boston Butt called in Europe? My butcher doesnt know what it is(German)
Plastic and aluminum recycling
Another Anaconda-Stunt. Well... doing nightshifts for a pp is one thing non-grillers never seem to understand... we know how to do it and why that is necessary sometimes. Well done, bro. Thumbs up.
Looks great. But I got tired just watching lol.
hahahah.. red eye BBQ lol
olfol? Hahahahahahaha
hahahaha
I don't doubt it'll taste good, but let's be honest here: there was no bark whatsoever
you have way too little subs
First
Congrats Jeff!!!
Great job, it looks amazing
Thanks Jeff!!!